Pumpkin and Cranberry Muffins with Brittle

5 from 7 votes
Cook Time 20 mins
Rest Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine European
Servings 1 people
Calories 435 kcal


Brittle preparation:

  • 1 pinch Salt
  • 125 g Butter
  • 80 g Raw cane sugar
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger
  • 0,5 tsp Cloves or nutmeg or allspice or Christmas spice mix
  • 2 tsp Tartar baking powder
  • 225 g Pumpkin puree
  • 100 g Ground Tigernuts
  • 150 g Wholemeal spelt flour
  • 50 g Dried cranberries
  • 50 g Walnuts
  • 50 g Pumpkin seeds
  • 1 tbsp Honey


  • Separate the eggs and beat the egg whites with a pinch of salt until stiff. In another bowl, mix the egg yolks with butter and sugar until creamy. Briefly stir in the flour, tiger nut flour and baking powder with the pumpkin puree. Mix in the cranberries and half of the brittle and then carefully fold in the egg whites. Spread the batter on muffin molds and sprinkle with the remaining brittle. The amount makes about 12 muffins. Baking time: 18 minutes at 170 degrees circulating air, then change the heat to 150 degrees and finish baking for another 18-20 minutes.

Preparation brittle:

  • Chop the walnuts and pumpkin seeds and roast them in a pan over medium heat for a few minutes without adding any fat. Then stir in the honey and mix everything together well. Let cool in the pan.


Serving: 100gCalories: 435kcalCarbohydrates: 51.7gProtein: 10.4gFat: 20.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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